If you’ve ever found yourself torn between the fluffy, gooey delight of a cinnamon roll and the creamy decadence of cheesecake, this Cinnamon Roll Cheesecake is about to become your new obsession. Imagine the sweet, spiced swirl of cinnamon woven through an ultra-smooth cheesecake, all nestled on a buttery graham cracker crust and finished with a dreamy vanilla glaze. It’s a truly irresistible mashup that tastes even better than it sounds—absolutely perfect for birthdays, holidays, or those cozy weekends when you want to treat yourself or someone special.

Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Cinnamon Roll Cheesecake is in the balance between easy-to-find ingredients and the unforgettable flavors they create. Each component shines in its own way, so don’t skip or substitute—every element brings something truly special to the table.

Graham cracker crumbs: They’re the secret to that lovely, slightly crunchy base that grounds the cheesecake with a hint of honeyed warmth.
Granulated sugar: A touch of sweetness for both the crust and filling, helping everything caramelize just right.
Unsalted butter: Melted butter does double-duty here, binding the crust and providing rich flavor in the swirl.
Brown sugar: This is the hero of the cinnamon swirl, bringing a deep, almost caramel-like sweetness.
Ground cinnamon: What would a Cinnamon Roll Cheesecake be without loads of this warming, aromatic spice?
All-purpose flour: Just a spoonful thickens the cinnamon swirl and adds a subtle, pastry-like texture.
Cream cheese (softened): For that ultra-creamy, luscious cheesecake layer—room temperature is a must for smooth blending.
Large eggs: Eggs give structure and silkiness, uniting all of the cheesecake flavors beautifully.
Sour cream: Adds tang and a light, airy texture to keep the cheesecake from being too dense.
Heavy cream: A splash makes the filling irresistibly smooth and extra rich.
Vanilla extract: It enhances absolutely everything, from the filling to the drizzle on top.
Powdered sugar: Whisked into the glaze, this creates that classic, picture-perfect topping.
Milk: Just a tablespoon or two turns the powdered sugar into a pourable, dreamy glaze.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Pan

Start by preheating your oven to 325°F (163°C). Gently grease a 9-inch springform pan and wrap the outside with foil—this extra step helps prevent leaks and ensures a perfectly set Cinnamon Roll Cheesecake every time. There’s nothing worse than escaping batter or a soggy bottom, so don’t skip this!

Step 2: Make the Graham Cracker Crust

In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press it firmly into the bottom of your prepared pan. Use the flat bottom of a glass to really pack it down—this gives you a dense, lovely base that won’t fall apart when sliced.

Step 3: Mix the Cinnamon Swirl

Grab a small bowl for your swirl. Combine the brown sugar, cinnamon, flour, and melted butter, and mix until you have a thick, crumbly paste. This cinnamon filling transforms each bite of cheesecake into something reminiscent of your favorite morning treat. It’s hard not to taste-test this right out of the bowl—resist as best as you can!

Step 4: Blend the Cheesecake Filling

Beat together the softened cream cheese and sugar until the mixture looks plush and smooth. Now, add the eggs one at a time, mixing just until they’re incorporated—overmixing can add air and lead to cracks. Finish with sour cream, heavy cream, and vanilla extract. The result should be silky and pourable, but thick enough to coat your spoon.

Step 5: Layer and Swirl

Pour half of the cheesecake batter over your prepared crust. Dollop half of the cinnamon swirl mixture on top, then use a knife to gently swirl it through the batter. Repeat this process with the remaining cheesecake filling and cinnamon swirl, creating visible ribbons of cinnamon magic. Swirling is where artistry and fun come together—don’t stress about perfection; rustic swirls taste the best!

Step 6: Bake and Cool

Carefully place the springform pan on a baking sheet and bake for 55 to 65 minutes. The center should be just set and still a little jiggly. Once done, turn off the oven, crack the door, and let it cool for one hour inside. This slow cooling prevents cracks and keeps your Cinnamon Roll Cheesecake extra creamy. Afterward, chill in the fridge for at least 4 hours, or overnight for the ultimate set and flavor meld.

Step 7: Glaze and Serve

Before serving, whisk together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle generously over the cold cheesecake, letting it drip down the sides for a true cinnamon roll finish. Each slice will look and taste like a masterpiece!

How to Serve Cinnamon Roll Cheesecake

Garnishes

This Cinnamon Roll Cheesecake is a showstopper on its own, but if you want to take things to the next level, try a dusting of extra cinnamon on top or a sprinkle of finely chopped pecans. A little extra glaze piped around each slice just begs to be admired (and devoured)!

Side Dishes

Pair your Cinnamon Roll Cheesecake with a steaming mug of coffee, a chai latte, or a robust black tea. For festive occasions, serve slices alongside a fresh fruit salad to balance the richness, or with a scoop of vanilla bean ice cream to really lean into dessert extravagance.

Creative Ways to Present

Think beyond the typical slices! Try cutting small squares for a cheesecake bar platter, or serve as individual mini cheesecakes if you have a muffin tin and some patience. For a brunch party, add decorative cinnamon sticks or a drizzle of caramel to each plate. Your guests won’t know what hit them!

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Cheesecake keeps beautifully in the fridge for up to 5 days. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. The flavors continue to deepen, making your next day’s dessert almost as special as the first.

Freezing

If you want to save a few slices for later, this cheesecake freezes like a dream! Wrap individual pieces tightly in plastic wrap and then foil. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.

Reheating

This cheesecake is excellent enjoyed cold from the fridge, but if you prefer a slightly warmer slice, let it sit at room temperature for about 20–30 minutes before serving. Avoid microwaving, which can ruin the texture and make the glaze runny—trust me, patience pays off!

FAQs

Can I use a different crust for this cheesecake?

Absolutely! Graham cracker is classic, but you can swap in crushed digestive biscuits, vanilla wafer cookies, or even a cinnamon-flavored cookie for even more flavor drama. Just follow the same ratios for best results.

How do I know when the cheesecake is done baking?

The center should still have a slight jiggle, while the edges appear set. A sharp knife inserted about 2 inches from the edge should come out mostly clean, and the top may be just golden brown.

Can I add more cinnamon swirl layers?

Yes! If you crave extra cinnamon flavor, feel free to layer more cinnamon swirl throughout the batter, or even add a swirl directly on the crust before pouring in any cheesecake filling.

Is it necessary to use a water bath for baking?

Wrapping your springform pan with foil and baking as directed works well, but if you want to guarantee a super-silky cheesecake, you can set your pan in a larger water bath for ultra-gentle baking. Either way, you’ll have delicious results!

What’s the best way to slice Cinnamon Roll Cheesecake cleanly?

For perfect, bakery-worthy slices, use a sharp knife dipped in hot water and wiped clean between each cut. This helps avoid sticky, messy edges and shows off those beautiful cinnamon swirls.

Final Thoughts

Trust me, once you try this Cinnamon Roll Cheesecake, you’ll find yourself looking for excuses to bake it again and again. It’s indulgent, comforting, and just the right mix of creamy and spicy-sweet. Gather your ingredients, invite over a few lucky friends, and make dessert memories you’ll be talking about all year!

Cinnamon Roll Cheesecake Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 1 hour 25 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the perfect marriage of cinnamon roll and cheesecake with this decadent Cinnamon Roll Cheesecake recipe. Creamy cheesecake swirled with a cinnamon filling on a graham cracker crust, topped with a sweet glaze.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the cinnamon swirl:

1/3 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 teaspoons vanilla extract

For the glaze:

1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan.
Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan.
Make cinnamon swirl: Combine brown sugar, cinnamon, flour, and melted butter to form a paste.
Prepare filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, heavy cream, and vanilla. Layer batter and cinnamon swirl in pan.
Bake: Bake for 55–65 minutes. Cool in the oven, then chill for at least 4 hours.
Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cheesecake before serving.